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    Easy traybake cooking: Vegan Victoria sponge recipe

    I only made the sponge, in traybake form

    32w ago

    4.4K

    I only made the sponge, in traybake form.

    That's the problem with a fussy eater, when they don't like jam, just the plain sponge.

    And so it was yesterday afternoon, after climbing and defeating the ironing mountain (while listening to Elaine Paige), I decided to make a sponge.

    Small Pitlane Boy had requested some 'happy cakes' (don't get any funny ideas, they're just simple vanilla cupcakes, but he labelled them 'happy' because mummy makes them with lots of love and a smile while she bakes).

    Itching to try some baking from my go-to vegan books by the BOSH boys, I decided to have-a-go at their 'Classic Victoria Sponge' recipe.

    Now, the first time I tried a vegan sponge recipe, let's just say the words 'utter' and 'disaster' might have been appropriate, so it was with some trepidation that I attempted this, especially as there's been a run on flour at the supermarkets in recent weeks ... anyone would think something was going on!

    So with the oven pre-heating, the ingredients ready, I took a deep breath and got going.

    Step 1

    Preheat the oven to 180 C / Gas Mark 4 / 160 C (Fan)

    Step 2

    Tip the flour, sugar, baking powder, bicarbonate of soda and salt into a bowl and mix well

    Into a separate bowl (or jug, I used a jug, it seemed easier) pour the oil, milk, vanilla extract and vinegar

    Step 3

    Pour the wet ingredients into the dry ingredients and mix well, unti you have a batter-like consistency.

    Step 4

    Line 2 x 20cm cake tins with greaseproof paper and pour the mixture into the tins.

    As I was making a traybake, I used a deep rectangular baking tray.

    Step 5

    Pop the cake into the pre-heated oven for 30-35 minutes until the centre of the cake comes out clean.

    Step 6

    Take the cake(s) out of the oven and leave to cool to room temperature, on a wire rack

    Step 7 - make the icing

    This can be done in a stand mixer, or in a bowl with electric beaters, or if you're feeling really brave use a wooden spoon and do it by hand(!)

    Into a bowl add 75g dairy-free butter AND 75g vegetable shortening and beat until smooth. Gradually add 300g of icing sugar while continuing to beat the butter.

    NOTE this really only works if you're using a stand mixer, if using electric or manual add a bit of icing sugar, beat in and then add a bit more ... that is unless you have several pairs of hands!!!

    Once the icing sugar is mixed in, add 2 teaspoons of vanilla past, or extract and a large pinch of salt and stir in.

    Place the icing in the fridge until you're ready to asemble the cake

    Step 8 - assemble the cake

    Place one of the sponge cakes on a cake plate and spread with a thick layer of buttercream. Spoon over 5 tablespoons of jam (the recipe states raspberry, but strawberry will work equally well). Place the second cake on top, sift with icing sugar and if you're feeling really decadent decorate with raspberries (or strawberries).

    NOTES

    As noted I only made the sponge.

    I thought it might be really sweet due to the large amount of sugar required, however I guess with the vinegar and oil they soaked up some of the sweetness.

    I didn't have any light olive oil, so I used rice bran oil, I don't think it made any difference, the cake still tasted like, well, cake.

    As for the cooking time, I have a fan oven which I set to 160, as per the instructions, however, after 35 minutes the cake was still very much uncooked, so I had to bung it back in for another 10. I'm not sure if this is my oven, a universal problem with oven temperatures as when I bake and set to the required fan temperature sometimes, it takes much longer to cook than the stated cooking time.

    On the whole, I think was a successful first-attempt at this vegan sponge ... and Small Pitlane Boy doesn't even know it's vegan! He can't tell the difference.

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